Bannock is well known as a staple of First Nations communities across Canada—a simple quick bread that’s similar to a biscuit, made with flour, baking powder, oil or lard and water. It can be baked in the oven, wound around a stick to cook over an open fire, or torn off in a ball and patted thin, then fried in lard or oil in a hot skillet until golden and crisp on both sides, in which case it’s often known as fry bread.
With baking powder and salt already added, Coyote Pancake Mix streamlines the process. Bannock and fry bread make a fantastic breakfast, and are perfect for cooking over the fire pit if you happen to have one going in the back yard. You could even toss pieces on the grill.
- Julie Van Rosendaal
Put the pancake mix in to a medium bowl, make a hollow in the middle, pour in the oil and water and mix until a dough is formed.
Knead until it’s soft and only slightly sticky. Let it sit for about ten minutes.
To make fry bread, pull off pieces a little larger than a golf ball, pat into a circle and poke a hole in the middle.
Cook in lard or oil in a heavy skillet set over medium-high heat until golden on both sides. Serve warm. Makes about 6 breads.